Vegan Potato Latkes

Tradition dictates that we eat these little pancakes of fried goodness every Hannukah, Judaism's Festival of Lights. This eight day celebration commemorates the miracle of a one day supply of oil lasting eight days to rededicate the Second Temple. Eating your body weight in fried carbs for eight days and still fitting into your skinny jeans would be the second miracle of Hannukah.

But they're not just a Hannukah dish. Latkes, like their Swiss sister the rösti, are a great winter comfort food too, and they also make a delicious canapé, topped with whatever you fancy.

This recipe is egg-free, and the sour cream is made from cashews. You can also substitute the potatoes for parsnips and throw in some zucchini as well if you prefer something a little less heavy and starchy. You can choose to fry them, or bake them for a somewhat healthier alternative.

All vegan. All yum!

Makes about 20 small latkes


½ cup raw cashew nuts, soaked overnight

juice of ½ lemon, or to taste

a pinch of salt, t